Greek Pasta Salad Recipe

1 lb. rotini pasta Vegetable broth, as needed 2 tsp salt 1 cup pitted kalamata olives, roughly chopped 1 seedless cucumber, diced 1 red onion diced 1 cup feta, crumbled 1 cup cherry tomatoes, halved ½ cup dill, chopped ½ cup olive oil 2 lemons,juiced and zested Salt, as needed

INGREDIENTS

Put the pasta in the pot. Pour enough vegetable broth or water to cover the noodles. Add salt and mix well. 

Cook the pasta on high pressure for 3 minutes. When done, release the pressure quickly.  

If there's foam coming out, close the valve for 30 seconds before releasing the pressure again. 

While the pasta cooks, mix olives, diced cucumber, diced onion, crumbled feta cheese, cherry tomatoes, chopped dill, olive oil, lemon juice, and zest in a big bowl. 

After cooking, drain and rinse the pasta under cold water. 

Add the cooled pasta to the bowl and mix everything together. Add more salt if needed. 

Cook the pasta on high pressure for 3 minutes. When done, release the pressure quickly.